Author: This Creamy Vegan Potato Soup is thick, creamy, comforting, and so easy to make. Think loaded baked potatoes in soup form, with tender chunks of potato in every bite! Pile it high with vegan bacon, vegan cheese, sour cream, chives, or all your favorite potato toppings.
I'm not even the biggest potato person, but I LOVE this vegan potato soup. It's warm, cozy, ridiculously creamy, and loaded with tender chunks of potato in every spoonful. Basically, everything I love about a loaded baked potato, turned into a big comforting bowl of soup! And the best part? It's an easy one-pot recipe, so I make this one again and again as soon as the weather gets chilly.
I use full-fat coconut milk to make the broth extra rich and creamy, and before you ask: nope, it doesn't taste like coconut! (I've had tons of readers make this soup over the years who agree.) Then comes my favorite part: the toppings. Vegan bacon, vegan cheese, sour cream, green onions, crispy onions... load it up!
Why You'll Love This Loaded Potato Soup
- Rich and creamy: Coconut milk makes the broth rich and creamy, while partially blending the potatoes thickens it even more. No dairy needed!
- Chunky in all the right ways: I only partially blend the soup so you still get tender chunks of Yukon Gold potato in every bowl. So satisfying.
- Easy one-pot dinner: Everything comes together in one big pot in about 35 minutes. Easy peasy.
- The toppings are half the fun: Vegan bacon, cheese, sour cream, green onions, crispy onions, hot sauce... pile on whatever you love!
Ingredients for Vegan Potato Soup
- Vegan butter: Vegan butter adds a little extra richness, but you can use olive oil if you prefer.
- Yellow onion and garlic: The savory base of flavor.
- All-purpose flour: For thickening the soup. A 1:1 gluten-free flour blend works too.
- Yukon Gold potatoes: My favorite for this soup! They get wonderfully creamy when blended but still hold their shape, so you get those delicious potato chunks too.
- Vegetable broth: Start with 4 cups, then add more at the end if you'd like a thinner consistency.
- Full-fat coconut milk: Makes the broth extra rich and creamy, and no, the finished soup doesn't taste like coconut! Vegan heavy cream or homemade cashew cream (omit vanilla and sweeteners) works too, or try plain unsweetened vegan yogurt for a slightly tangier flavor.
- Nutritional yeast: Optional, if you want a cheesy vegan potato soup.
- Seasonings: Dried thyme, salt, and black pepper.
- Toppings: Like vegan bacon bits, shredded vegan cheese, vegan sour cream, green onions or chives, croutons, crispy onions, smoked paprika, hot sauce, and/or fresh parsley.
How to Make Creamy Vegan Potato Soup
- Sauté the Aromatics: Melt the vegan butter in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Add the Flour: Sprinkle the flour over the onions and stir well. Cook for about 60 seconds, stirring often. This cooks away the raw flour taste.
- Simmer the Potatoes: Add the potatoes, 4 cups of vegetable broth, coconut milk, nutritional yeast, salt, pepper, and thyme. Stir well and bring everything to a gentle simmer. Cook uncovered for 10 to 15 minutes, or until the potatoes are tender.
- Blend Until Creamy (But Keep It Chunky!): Use an immersion blender or countertop blender to partially blend the soup. If your soup is thicker than you'd like, stir in additional vegetable broth until it reaches your perfect consistency. Season to taste, then divide into bowls and add toppings.
Tips and Variations
- Try Russet potatoes: Yukon Golds are my first choice because they stay creamy while holding their shape, but Russets work too. They'll break down more, resulting in a softer texture.
- Make it oil-free: Sauté the onion and garlic in a splash of vegetable broth or water instead of vegan butter. You can blend a little more of the soup to make it extra creamy.
- Control the consistency: Potato soup is very forgiving. Blend more for a smoother, thicker soup or less for a chunkier soup. Add additional broth if you need to thin it out. Just note that as you adjust the consistency, you may need to adjust the seasonings too.
- Don't want to use coconut milk? Swap it for unsweetened vegan heavy cream or cashew cream. Plain unsweetened vegan yogurt also works and gives the soup a slightly tangier flavor.
What to Serve with Vegan Potato Soup
This creamy vegan potato soup is hearty enough to be a meal, but if you want to stretch it further, you can serve it with:
- Crusty bread or vegan garlic bread
- A fresh salad like my avocado cashew Caesar salad or Olive Garden Salad
- Vegan sandwiches or vegan mozzarella grilled cheese
- Vegan cheddar biscuits or soft dinner rolls
- For extra protein, add vegan bacon to your bowl or serve the soup with tofu chicken fingers or seitan on the side
Storage and Freezing
- Refrigerator: Store leftover vegan potato soup in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills, so stir in a splash of vegetable broth or water when reheating if you want it a bit thinner.
- Freezer: Freeze the soup for up to 3 months. The potatoes will become slightly softer after freezing and thawing. Thaw overnight in the refrigerator and reheat on the stovetop over low heat or in the microwave.
If you try this creamy vegan potato soup recipe, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Vegan Potato Soup (Loaded Baked Potato Style)
This Creamy Vegan Potato Soup is thick, creamy, comforting, and so easy to make. Think loaded baked potatoes in soup form, with tender chunks of potato in every bite! Pile it high with vegan bacon, vegan cheese, sour cream, chives, or all your favorite potato toppings.
Servings:
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Ingredients
- 2 tablespoons vegan butter, or olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- ¼ cup all-purpose flour
- 3 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes (about 6 medium potatoes)
- 4 - 5 cups vegetable broth
- 1 cup full-fat canned coconut milk, or vegan heavy cream
- 2 tablespoons nutritional yeast, (optional for cheesy taste)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- Toppings of choice: vegan bacon bits, shredded vegan cheese, vegan sour cream, chopped green onions or chives, croutons, crispy onions, smoked paprika, hot sauce, fresh parsley
Instructions
- Sauté the onion and garlic: In a large soup pot or Dutch oven over medium heat, melt the vegan butter or heat the olive oil. Add the onion and garlic and cook for about 5 minutes, until softened.
- Add the flour: Sprinkle in the flour and stir well to coat. Cook for 60 seconds, stirring often, to toast the flour.
- Simmer the soup: Add the potatoes, 4 cups vegetable broth, coconut milk, nutritional yeast (if using), salt, pepper, and thyme. Stir well and bring to a gentle simmer.Cook uncovered for about 10 to 15 minutes, until the potatoes are fork tender.
- Blend for creaminess: Use an immersion blender to partially blend the soup, leaving plenty of potato chunks. Alternatively, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot. Or, if you prefer a completely smooth potato soup (no chunks), blend the entire soup until smooth.If the soup is thicker than you like, stir in more broth as needed.
- Serve: Taste and adjust seasoning as needed. Ladle into bowls and pile on your favorite toppings.
Notes
Potato Tip: Yukon Gold potatoes become creamy while still holding their shape, making them perfect for loaded potato soup. Russet potatoes also work well and break down more, giving a softer, creamier texture.
Cream Options: Full-fat canned coconut milk gives the richest texture without a noticeable coconut flavor. Unsweetened vegan heavy cream or homemade cashew cream (omit vanilla and sweeteners) also work well. For a slightly tangier soup, use plain unsweetened vegan yogurt instead.
Texture Tip: Blending only part of the soup gives it that thick restaurant-style potato soup texture while keeping satisfying chunks.
Oil-Free Option: Sauté the onion with water or broth instead of oil. Skip the vegan butter and blend a little more of the soup for extra creaminess if desired.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage: Store leftovers in the fridge for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating if needed.
Freezing: Freeze for up to 3 months. The texture may soften slightly after thawing.
Nutrition
Serving: 1 serving without toppings (recipe makes 6 servings) | Calories: 329kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1065mg | Potassium: 1132mg | Fiber: 6g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 4mg
Emilie Rose says
Delicious! The soup was lovely on its own, but adding all the loaded-potato fixings took it to a whole new level. Such a fun, playful idea! I'll definitely make it again, next time with a little toppings station. Loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you, Emilie!! That's one of my favorite things about this soup, everyone can load it up however they like! So happy you loved it! 💚
Maria says
I love potatoes and this is one of my favorite soups. It's soooo delicious. I will be making this several times over the winter. My son loved it too 😋💕😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww Maria, I love hearing that!! So happy you and your son enjoyed it! Hope it keeps you cozy all winter long! 💚
Amy says
I made this soup for my mom and I when I stayed the night over there and we both absolutely loved it. The only topping we had was the vegan cheese, but I definitely want to try it with the vegan bacon. It's so comforting and warming. We had leftovers 2 nights later and it still tasted amazing. Thank you for the wonderful recipe. I loved how creamy it was by blending some of it. I also added carrots to it while cooking. We ate all the carrots the first night and then when we had it again, we used steamed frozen mixed veggies. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww Amy, this makes me so happy!! I love that you made it with your mom, and adding carrots and mixed veggies sounds like a great way to switch things up! So glad you both enjoyed it, even as leftovers!
Marcia says
It tasted so yummy. It was pretty easy to make. Will be having it more since the weather is cooling off quite a bit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay Marcia! So happy you enjoyed it! It's definitely the perfect soup for chilly weather!
Nicola says
So delish used yukon and red potatoes, also used a mushroom powder for eathy tone served with a garluc pretzel roll
My sister in law absolutely loved it after flying in for a visit!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh, a garlic pretzel roll sounds like the perfect thing to serve with this soup, Nicola!! Love the mushroom powder idea too! So happy you and your sister-in-law enjoyed it! 🙂
jessie says
Soooo yummy! And surprisingly very easy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, that's exactly what I love to hear, jessie! So happy you enjoyed it!
Katie Van Berckelaer says
Delicious soup that the whole family enjoyed! Hearty and filling. I used a potato masher and it has great texture. We served the soup in bread bowls! Made enough for dinner and leftovers. Thanks for a great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh, bread bowls!! That sounds amazing, Katie! So happy the whole family loved it, and yay for leftovers! Thank you for the lovely review 💚
GG says
This soup is quick and easy; perfect for a cozy weeknight dinner. I liked that I had everything I needed to make it already in the pantry. Like any good twice-baked potato, don’t skip the toppings! Croutons and crumbled vegan bacon take this soup to the next level. I’ll definitely make it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, GG! And I couldn't agree more, the toppings really take this soup to the next level. Thanks for the lovely review! 🙂
Laura Napier says
The perfect fall meal! The bacon bits topping should be mandatory - it was SO good. My husband has already requested that this be put into the rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, I agree, Laura! Love that it's already earned a spot in your regular rotation. Thanks for the review! 🙂
Kaela says
This soup was so delicious! I’m visiting family and randomly decided to make it for dinner. I didn’t have the full 4-5 cups of broth so I used extra coconut milk and added a little umami powder. The smoky tofu bacon bits were a perfect topper! Thank you so much for sharing your genius recipes with the world, you help me be so very happy to be vegan🐽💕
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww Kaela, this made my day!! 💚 I'm so happy you loved the soup, and even happier that my recipes help make being vegan so enjoyable. Thank you for such a lovely comment!
Trish B. says
This was a perfect soup to make in so many ways. I had a lot of potatoes to use up, and believe me, this soup uses a lot of potatoes! It took a while to peel them all, but after I did, this soup came together quickly and easily. It had a very creamy texture, and I thought it tasted like a chowder (of course without the seafood!). So comforting for a cool October evening. It's perfect for add-ins too, so I'll experiment with mixing in some vegetables with the leftovers.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, it certainly is a great way to use up a pile of potatoes, Trish! 😂 So happy you enjoyed it! Love the idea of adding extra veggies to the leftovers too. Thanks for the lovely review!
Megan L. says
This potato soup is warm and comforting! It’s so easy to make and also flavorful. This is a soup that will be on regular rotation throughout fall and winter!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, so happy you loved it, Megan! Nothing beats a big bowl of cozy potato soup on a chilly day. Thanks so much for the review! 🙂
Kathy says
I had coconut milk powder that needed to be used so substituted that for the canned. Loved the thickness of this soup as I prefer thick over watery. Added dried onions for a very satisfying bowl! Thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, so happy you enjoyed it, Kathy! Love that you were able to use up your coconut milk powder. Thanks for the review! 🙂
Wendy Wright says
This recipe looks amazing!
I can’t eat nightshades, have you ever tried it with white sweet potato’s? Or a combo the those and rutabaga to soften the sweet from the sweet potato’s?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wendy! I think a combination of white sweet potatoes and rutabaga could be lovely! The flavor will be a little sweeter and the texture may be different, but it sounds worth trying. I'd love to hear how it turns out! 🙂
Jaime Moeloa says
Very yummy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you enjoyed it, Jaime! 🙂
Claudia says
Made your soup last night! Delicious! I used shallots and a locally made cashew ricotta. Crumbled on some LightLife bacon and scallions and whole grain croutons. My husband of 50 years asked for… thirds! It was quick and easy after a day of raking leaves! We’ve been plant based for 56 years and love all your recipes… even bought a Ninja Creami thanks to you! Snd tonight we’re having your meatloaf! Thank you for the delicious, easy and joy filled recipe posts. Peace, love and rescue!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awww Claudia!! Thirds?! Haha, I love it!! And 56 years plant-based, that's incredible! So happy you're enjoying the recipes and the Ninja Creami too! Thank you for such a lovely comment! 💚
Kathryn Coll says
Loved this recipe, I made the vegan tofu bacon and the sour cream to go along with it for the ‘loaded’ garnishes and added a sprinkle of chopped green onions.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yummmm!! You went all out with the loaded toppings, Kathryn! That's my favorite way to enjoy this soup! So happy you loved it! 💚
Moxie says
Made this recipe for my family b/c of the October challenge and so glad I did. Delicious, comforting, and so creamy! I used plant based heavy cream b/c had some I needed to use up and topped w/ soy bacon, chives, vegan cheddar, and a dollop of soy sour cream. I am delighted that there is plenty leftover to take to work for lunch this week! Another brilliant recipe, Sam🌟
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay Moxie!! So happy you joined the October challenge and loved the soup! Those toppings sound amazing, and hooray for delicious leftovers! 💚
Michele says
Made this on this Cold night, air fried 3 Very large plain russet potatoes until browned & soft to replace the coconut milk.
Used my homemade sodium free broth, stock and seasonings. Skipped the salt items & black pepper and added a bay leaf & pinch of Herb de Province.
It came out amazing!! I Definitely will be making this again!
As always another awesome recipe Sam!! ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you made the recipe work for you, Michele! Love the idea of using extra potatoes for creaminess! Thank you so much for the lovely review! 🙂
Eve-Marie says
Delicious creamy soup! I used my homemade cashew cream and topped with tempeh bacon, chives, and lots of cracked black pepper. Yum! 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yummm!! Those toppings sound absolutely perfect, Eve-Marie! So happy you loved it! 💚